Sweet Potatoes A Little Tipsy Food

TIPSY SWEET POTATOES

Steps:

• 1. In a large pan cook the unpeeled sweet potatoes in just enough water to cover completely. Bring to a boil, cover, and cook until tender, about 35 minutes. Drain and cool, then peel off the skins. Ina mixing bowl mash the potatoes with the butter. Add the sugar, salt, and whiskey.
• 2. In a buttered 1 1/2 quart round casserole dish, spread half of the potatoes and sprinkle with half of the pecans. Repeat the layers. Bake at 325 degrees until hot, about 30 minutes. NOTE: White sugar may be substituted for brown sugar to give a different taste to the dish.

TIPSY SWEET POTATOES

Steps:

• In a large pan sweet potatoes in just enough water to cover.
• Bring to a boil, cover and cook until tender, about 35 minutes.
• Drain and cool, then peel off skins.
• In mixing bowl mash the potatoes with butter.
• Add sugar, salt and whiskey.
• Spread half the potatoes in 1.5 quart buttered casserole dish. Sprinkle with half the pecans. Repeat layers.
• Bake at 325 for 30 minutes.

PERFECT ROASTED SWEET POTATOES

Steps:

• Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
• Either scrub the sweet potatoes clean and pat dry, or peel them (I generally peel mine). To slice, use a sharp chef's knife to cut them into 1-inch thick rounds. Then, cut up each round to make 1-inch cubes. The "cubes" won't be perfectly even, but that's ok.
• Place the sweet potatoes on the prepared baking sheet. Drizzle the olive oil on top. If using, sprinkle the chili pepper or several twists of freshly ground black pepper on top, followed by the salt. Toss until the sweet potatoes are all evenly coated in oil, and arrange them in a single layer.
• Bake for 30 to 40 minutes, tossing halfway, until the sweet potatoes are tender and caramelizing at the edges. Serve while warm. Leftover sweet potatoes will keep in the refrigerator, covered, for about 4 days. Gently reheat in the microwave or oven if desired.

SIMPLE SWEET POTATOES

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Make a long, narrow cut lengthwise down the center of each sweet potato. Wrap each potato in aluminum foil.
• Bake potatoes directly on the rack of the preheated oven until tender, about 1 hour.
• Mash avocado flesh, salt, and pepper together in a bowl with a fork until mostly smooth. Fold onion into avocado mixture. Cover the bowl with plastic wrap and refrigerate until chilled, about 45 minutes.
• Remove potatoes from foil and slice open, pushing the two ends of each together to open the potato. Divide 1/2 of the butter between the potato openings. Spoon avocado mixture into each potato and top each with remaining butter.

SWEET POTATO TIPSY

Steps:

• Put potatoes in cold water with two pinches of salt. Boil till tender. Drain and cool till they can be handled. Peel potatoes and roughly mash with a fork. Add remaining ingredients, and mix with mixer till light and fluffy, about two minutes. Bake at 350 till golden, about 30 minutes.